Medditerranian Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 422.0 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 9.7 g

View full nutritional breakdown of Medditerranian Vegetable Stew calories by ingredient
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A yummy veggie stew to eat hot or cold A yummy veggie stew to eat hot or cold
Number of Servings: 8


    Veggies ... fresh
    Zucchini - 3, 6"
    Summer Squash 3 yellow and 3 green scallop (patty pan) and 3 small crookneck
    Carrots - 1c
    Garlic - 3 cloves
    Onion - 1 med (= to 1c chopped)
    Extra Virgin Olive oil - 2 Tblsp
    Green Beans - 1 pound (= to 3c snapped)

    1 large can crushed tomatoes
    Large white beans (Canollini) 1c dry 3c cooked

    1 generous pinch of saffron (approx .75 tsp)


Prep all the veggies
cut the squashes in 1" chunks,
the carrots and onion 1/2" dice,
slice the garlic cloves
snap the beans into 1" lengths

Simmer the white beans until tender.

Saute the onion and carrot in the olive oil in a 1 gal heavy pot on med heat until the onion is transparent about 5 min, lower the heat add the garlic, stir and add the squash and green beans. Pour the canned tomatoes over the whole.

Bring to simmer, add the white beans and saffron.
Simmer on low until green beans and squash are tender.
Garnish with kosher salt, fresh ground black pepper and extra virgin olive oil

Number of Servings: 8

Recipe submitted by SparkPeople user GAILNTHENSOME.

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